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Chicken Jambalaya

  • 2 Tbsp. vegetable oil
  • 3/4 lb. boneless, skinless chicken thighs or breasts, cut into cubes
  • 1 cup very thinly sliced strips of ham, (about 5 oz.)
  • 1 can (14.5 oz.) seasoned diced tomatoes in juice, undrained
  • 1 1/2 cups water
  • 1 can (4 oz.) diced green chilies, undrained
  • 1 package Knorr® Vegetable recipe mix
  • 1 cup uncooked rice



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat oil in 12-inch skillet over medium-high heat and brown chicken and ham.
  • 2 Stir in tomatoes, water, chilies and Knorr® Vegetable recipe mix. Bring to a boil over high heat. Stir in rice. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender.